- 1 pound asparagus, cooked, drained and cut into 1-inch lengths
- 1 cup shredded iceberg lettuce
- 1 cup fresh bean sprouts
- 1 cup sliced mushrooms
- 1 sweet red pepper, seeded and cut into strips
- 8 ounces spaghetti or Chinese wheat noodles, cooked and drained
- 1/2 cup chopped scallions
- 2 tablespoons grated gingerroot
- 1 clove garlic, minced
- 1/4 cup peanut butter
- 3/4 cup reduced-fat chicken broth
- 1/4 cup red wine vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 1/2 teaspoons Chinese chili sauce
- Place the asparagus in a large bowl. Add the lettuce, sprouts, mushrooms, and pepper. Add the spaghetti or Chinese noodles. Sprinkle with the scallions, ginger, and garlic; toss gently.
- Place the peanut butter in a medium bowl. Stir in the broth. Whisk in the vinegar, soy sauce, honey, oil, and chili sauce. Pour over the salad and toss.